Recipe created by Eloïse Jennes @eloia.studio
Dessert
Pear & raspberry tartlets with Sorbet Crémant
Tartelettes poire-framboise et sorbet au crémant
A cute little pear and raspberry tartlet featuring our Sorbet crémant rosé brut Poll-Fabaire.
Pour la pâte à tarte
100g
flour
1/4 c.à.c.
salt
2 c.à.s.
sugar
50g
butter
2-3 c.à.s.
very cold water
Recipe steps
1
Prepare the pie dough. In a large bowl, combine the flour, salt, and sugar. Add the cold, diced butter and use your fingers to mix until the mixture resembles sand. Gradually add water, one tablespoon at a time, and mix until a dough ball forms. Wrap the dough in cling film and refrigerate for 1 hour.
2
Preheat the oven to 180°C.
3
Divide the chilled dough into 4 equal pieces. Work each ball briefly by hand and roll it out between two sheets of baking paper.
4
Place the rolled-out dough in buttered tartlet pans, trim the edges, and prick the bottom with a fork.
Pour les tartelettes
50g
butter (room temp.)
100g
almond flour
70g
sugar
150g
frozen raspberries
2
small pears
1
egg
Recipe steps
1
Prepare the raspberry mixture. Using a spatula, cream together the softened butter and egg until well combined. Stir in the almond flour, sugar, and frozen raspberries until the mixture turns bright pink.
2
Spoon the raspberry mixture into the center of each tartlet and spread evenly.
3
Cut the pears in half and remove the seeds with a spoon. Cut thin slices without slicing all the way through the top.
4
Arrange the pears on top of the tartlets.
5
Bake for 35 minutes at 180°C (fan-assisted)
6
Allow the tartlets to cool briefly, then unmold them. Serve the tartlets with a scoop of Sorbet Crémant.